Note: This dish is simply out of this world. If you have pasta on hand, this fancy meal takes little time to prepare. Whip up a zesty green salad and dinner is done.

Carbs per serving 11.7 grams of carb. NUMBER OF SERVINGS: 6.

Ingredients:
4 cups pasta
cup broth or stock (see stock and broth)
1 cup heavy cream
2 egg yolks
freshly ground black pepper to taste
salt to taste (about Teasp)
5 ounces grated sharp cheddar cheese
cup grated Parmesan cheese
2 Tablesps butter (1/4 stick)
cup bread crumbs

Preheat oven to 325F or 350F. Butter a medium-size ovenproof casserole dish or other baking dish.

Cut the pasta in short pieces and put the pieces in a large mixing bowl. Set aside.

Heat the broth and cup cream in a small saucepan. In a small mixing bowl, whisk the egg yolks until smooth. When the broth and cream begin to heat up, add Tablesp amounts to the egg yolks, beating the yolks while you do this. When you have added about 1/3 cup in this way, pour the rest of the liquid into the eggs. Add the remaining cream. Add salt and pepper to this sauce and stir it into the pasta. Add the cheeses to the pasta and stir again. Put the mixture in the casserole dish. Dot with the butter and bread crumbs. Bake for 25 to 35 minutes or until the top begins to brown (do not let the bread crumbs get too dark).